Here’s a place from way out of town that’s not-so-vegan-friendly. It’s an inherently pescatarian paradise
but not one for the vegan 😅 Out for the first meal of my company retreat, this was the only dish my boss could arrange without over-complications. The foodie company culture surprised me to, actually, be MORE accommodating instead of less 🍽💕 #blessed
Now despite this dish’s admittedly unimpressive presentation, I’m pretty sure my face reactively lit up from the first mouthful 😳🤪 The relatively clear gravy puts me a little more at ease. It being an indicator of no potential presence of oyster sauce 👍 Nevertheless, THIS is a sneakily good dish! If you really pay attention to the details, you can see the simple details they really nailed. Everything was cooked to perfection. The carrots, cabbage and cauliflower were done just enough to get a soft crunch. The list of vegetables may seem stingy but I actually find the 3:2 #veggie to fungus ratio more satisfying. They even threw in the more unique selection: black fungus, along with the fan favourite, Shimeji mushrooms. So, a big indicator of how well they handled such fresh #vegetables was how I could taste the natural sweetness from each #vegetable 😋 This came together magnificently with the careful seasoning and MSG.
Sorry, folks! It’s going to be a few reviews without price tags on this roll of reviews from my company outing 😎
BUT if you’re a vegan on a drive with your omnivore trip mates through here, you can rest assured there’s a lovely #veganizable mixed veggie stir fry waiting here 😉
